PLAN REVIEW INFORMATION PACKET FOOD SERVICE & RETAIL FOOD FACILITIES ERIE COUNTY HEALTH DEPARTMENT 420 SUPERIOR STREET SANDUSKY, OHIO 44870

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1 PLAN REVIEW INFORMATION PACKET FOOD SERVICE & RETAIL FOOD FACILITIES ERIE COUNTY HEALTH DEPARTMENT 420 SUPERIOR STREET SANDUSKY, OHIO PACKET CONTENTS Layout Diagram & Requirements Food Facility Development Time Table Food Facility Requirements (Sinks & Drainage, Equipment, Lighting, Ventilation, Surface Finishes) Plan Review & License Fees ERIE COUNTY HEALTH DEPARTMENT 420 Superior Street Sandusky, Ohio Ph: Fax:

2 The information contained within this booklet will aid you in the development of your food service operation. To begin the process, the following steps must be followed: A layout of your facility and equipment list must be submitted to and approved by our department before any construction or remodeling work may begin on the facility. Our department is allotted up to to review and either approve or disapprove the layout specifications, thus it is necessary to submit this information quickly. A layout fee will be assessed when the layout information is submitted. Information on proper layout submission is provided on the following pages. All structural, electrical and electrical plans, inspections, and approvals must be submitted to and obtained from the building department within your jurisdiction. If your facility falls outside municipal sewage and water connections; plans, permits, and approvals will need to be obtained from the for the installation of proper sewage disposal and water systems. Information on contacts and phone numbers is provided in this booklet. Please read the information contained in this booklet carefully. Most areas of layout specifications and other pertinent information and phone numbers are covered. However, if you have any questions, please contact our department and we will be happy to guide you through the development process.

3 PLAN SUBMISSION CONTENTS Diagramed below is an example of a proper set of food facility plans. 3 Comp. Sink Hand Prep Table Sink Light Hood Fryer Fryer Grill Light Stove 3-Door Freezer 3-Door Cooler Door Scale: 1"= 3 Ft. A PROPER SET OF PLANS MUST INCLUDE THE FOLLOWING 1 Exact placement of all equipment within the facility (sinks, coolers, freezers, cooking equipment, etc.). 2 The finishes that will be installed on all floors, walls, and ceilings Example: Floor = Quarry Tile, Walls = Laminate Panels, etc. 3 The number and exact locations of lighting fixtures, the light intensity provided, and how bulbs will be shielded. 4 A listing of all food service equipment with the make and model numbers. Example: Grill (Hobart TR-170) 3-Door Cooler (True CL-3X) 5 Scale of the diagram. 6 A complete list (menu) of all foods to be prepared and served. 7 Location of all windows and doors. 8 Location of all hood systems. 9 A plumbing layout of the entire facility. 10 Copies of all applicable permits (building, plumbing, electrical, fire protection, water and sewage facilities, zoning, etc.) 11 Layout drawing must include an exterior site plan drawing showing locations of items such as exterior seating, dumpsters, sewage treatment systems, parking lots, and must include location if in a larger complex like an amusement park or shopping mall.

4 FOOD FACILITY DEVELOPMENT TIME TABLE Plan Submission ERIE COUNTY HEALTH DEPARTMENT Plans must be submitted prior to any construction of the facility. The health department is allotted up to thirty (30) days to review and approve or disapprove plans. Submission of these plans in a timely manner is essential to avoid delays in facility development. BUILDING DEPARTMENT Plans must be submitted prior to any construction of the facility. Please contact the Erie County Building Dept. for more detailed plan submission requirements. Construction Phase ERIE COUNTY HEALTH DEPARTMENT LOCAL BUILDING DEPARTMENT Remain in frequent contact with both agencies during the construction phases. Immediately notify both agencies of any changes in plans or construction. Both agencies must approve any changes prior to actual Implementation of the changes. Facility Completion HEALTH DEPARTMENT Once all construction is completed, the facility fully cleaned, and all inspections by Erie County Building Department have been received, contact the health dept. at least five (5) days prior to the planned opening date of the facility for final inspection. This is to ensure that if changes need to be made, delays in the opening of the facility will not occur. The facility must pass final inspection and copies of the approvals from all other agencies must be submitted for the facility to be deemed acceptable for licensure and operation. BUILDING DEPARTMENT Notify the local building department upon completion of all construction. Inspections must be received from this agency prior to inspection and licensure by the Erie County Health Department.

5 FOOD FACILITY REQUIREMENTS SINKS & DRAINAGE Direct Connection to Plumbing Air-Gap between Sink Drain and Plumbing Direct Connection to Plumbing Direct Connection to Plumbing An Automatic Dishwasher may also be installed for proper dishwashing. Direct Connection to Plumbing EQUIPMENT All food service equipment (Refrigeration, Freezers, Stove, Ovens, etc.) must be commercial-grade. Commercial-grade equipment is usually stamped with an NSF (National Sanitation Foundation) label. Proper thermometers must be provided for testing food temperatures and in all refrigeration units.

6 LIGHTING Lighting must be of proper intensities and properly shielded to protect against food contamination from glass during breakage. Preparation & Cooking Surfaces Salad Bars & Buffets Dishwashing & Handwashing Inside Equipment Dry Storage INTENSITIES 50 Footcandles 20 Footcandles 20 Footcandles 20 Footcandles 10 Footcandles SHIELDING OPTIONS VENTILATION EQUIPMENT TYPE REQUIRED VENTILATION Broilers, Griddles, Grills, Deep Fryers, Kettles, Steamers, Stoves, Ovens, Etc. Holding Cabinets, Microwaves, Toasters Steam Tables Automatic Dishwashers Bathrooms Doors & Windows

7 SURFACE FINISHES Floors, walls, and ceilings must be constructed of smooth, durable, and cleanable materials. The chart provides an outline of acceptable surface finishes. This list is not all inclusive; thus please contact our department with questions on other finishes that may meet proper requirements. Food Preparation & Cooking Areas FLOORS WALLS CEILINGS Quarry Tile Vinyl Tiles Solid Vinyl Prep Prep Prep Cooking FRP Ceramic Tile Stainless Steel Stainless Steel Drop with Smooth Tiles Epoxy Painted Drywall Solid Vinyl Panels Dishwashing FLOORS WALLS CEILINGS Quarry Tile Vinyl Tiles Solid Vinyl FRP Ceramic Tile Stainless Steel Drop with Smooth Tiles Epoxy Painted Drywall Marlite Panels Dry Storage FLOORS WALLS CEILINGS Quarry Tile FRP Drop with Smooth Tiles Vinyl Tiles Ceramic Tile Epoxy Painted Drywall Solid Vinyl Stainless Steel Marlite Panels Sealed/Painted Concrete Epoxy Painted Conc. Block Buffets Salad Bars Service Areas FLOORS WALLS CEILINGS Quarry Tile FRP Drop with Smooth Tiles Vinyl Tiles Ceramic Tile Epoxy Painted Drywall Solid Vinyl Stainless Steel Marlite Panels

8 NOTE: The license fee schedule is included for informational purposes only. An Application for a Food Service License can only be completed after the plans for the operation have been reviewed and approved. In order for the plans to be reviewed, the owner/operator must first submit a Food Service Plan Review Application, along with the required fee for the plan review. Once the plans, information and menu are reviewed and approved and the proper risk classification and licensing fee are determined, we will contact you to schedule a pre-licensing inspection. This inspection ensures that the operation as well as the menu and method of preparation are consistent with the plans. Upon a satisfactory inspection, the appropriate fee will be collected and a Food Service license will be issued. Forms of payment accepted:cash, money orders, or business checks (no personal checks) LICENSE FEES (Facilities Under 25,000 Square Feet) CLASS LOCAL FEE STATE FEE 1 $ $ $ $ CLASS LOCAL FEE FEES $28.00 $28.00 $28.00 $28.00 LICENSE FEES (Facilities 25,000 Square Feet or Over) STATE FEE TOTAL FEE $ $ $ $ TOTAL FEE 1 $ $28.00 $ $ $28.00 $ $1, $28.00 $1, $1, $28.00 $1, LICENSE FEES (Mobiles, Vending Locations, Temporaries) CLASS LOCAL FEE STATE FEE TOTAL FEE Mobile $ $28.00 $ Vending $15.48 $6.00 $21.48 Micro Market $ $28.00 $ Temporary $85.00 $85.00

9 Licensor to Complete: Plan Number Fee Receipt Number Date Received Please complete the following information: Retial Food Establishment (Gas stations, convenient stores, Type of Facility (please check only one) pizza shops, etc..) Food Service Operation (restaurants, cafeterias, bars, etc..) Operator Name Street Address City, State, Zip Operator s Phone Number Operator s Address Operation Name Street Address City, State, Zip Operation s Phone Number Name of project contact if other than operator Contact phone number, address Type of Construction: New Remodel/Alteration Addition/Expansion Anticipated project starting date Anticipated project completion date Total Square Footage of Entire Food Facility (includes dining areas and dry storage) Note: Review will not proceed without complete submission of all information. after date of receipt. Refer to the checklist on the back of this form. Submissions will be acted upon within 30 days. Signature of Applicant Date

10 Plan Review Checklist Be sure to submit the following items for plan review: 1. Floor plan drawn to scale showing location of fixtures and other equipment 2. Type of operation or establishment proposed including menu or type of foods to be served or sold 3. Total area (square footage) to be used for the food service operation or establishment 4. Entrances and exits 5. Location, number and types of plumbing fixtures, including water supply facilities 6. Plan of lighting with foot-candles indicated for critical areas 7. Building materials used for surfaces of floors, walls, ceilings, and food contact surfaces 8. Equipment list including manufacturer name and model numbers (no household equipment) 9. An exterior site plan 10. Plan review application fee: New Construction$75.00 for 250 square feet or less $ for square feet $ for more than 3000 square feet Same fee as new construction. No charge for replacing similar equipment. Example: refrigeration unit for refrigeration unit. Other additional information may be requested during the review process. Provide complete information as required, including work that may be completed by others. Incomplete submittal may cause delay in plan review process. ERIE COUNTY HEALTH DEPARTMENT 420 Superior Street Sandusky, Ohio Ph: Fax: